Seared Salmon with Sautéed Pea Shoots

Servings: 4 servings

Ingredients

Ginger-Soy Vinaigrette
1/4 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated, peeled
1/2 teaspoon garlic, minced
Fine sea salt and freshly ground black pepper
Pea Shoots
1 tablespoon olive oil
8 cups baby pea shoots, if not available, use adult pea shoot tops
1/4 cup English peas, shelled and blanched
2 teaspoons fresh ginger, minced, peeled
1 teaspoon garlic, minced
Fine sea salt and freshly ground black pepper

Salmon

1 [2 pound] salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
2 tablespoons canola oil

Directions: 

For the Vinaigrette:

1. Stir all of the ingredients together in a bowl; season to taste with salt and pepper and set aside.

For the Pea Shoots:

1. Heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ginger, garlic and 2 table­spoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.

For the Salmon:

1. Preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1n minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.
2. To serve, divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-center from each other. Spoon the vinaigrette around the pea shoots and serve immediately.

Level of Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 10 minutes

from Avec Eric: A Culinary Journey with Eric Ripert